Name: Easy Baked Salmon Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 salmon filets (4oz); 1 teaspoon olive oil; 1/2 teaspoon salt; Fresh lemon slices; Non-stick cooking spray; Fresh Dill & Parsley (for garnish)

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Easy baked salmon is a quick and simple healthy dish for any day of the week. Salmon is an excellent source of omega 3-fatty acids, protein, high in B vitamins, potassium, selenium, which may reduce the risk of heart disease and may benefit weight control. What more could you ask for?

Lightly seasoned and baked in the oven, easy baked salmon is the perfect heart-healthy lean protein and an excellent alternative to just mix it up from your boneless skinless chicken breast for a well-balanced health-conscious diet.

This salmon tastes amazing with some glazed baby carrots and oven-roasted asparagus.

baked salmon from the oven with lemon slices and dill and parsley

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This delicious easy oven baked salmon is the perfect quick and healthy meal for any night of the week. Served on a bed of mixed greens, oven-baked salmon is the ideal lean protein for a simple salad.

Accompanied with a steamed vegetable and brown rice, easy oven baked salmon is a heart-healthy meal the whole family will enjoy. Lightly seasoned with olive oil, salt, and a hint of lemon, easy oven baked salmon will be making a regular appearance at your dinner table in no time. Let’s get cookin!

How To Make Easy Oven Baked Salmon

Simply brush your salmon fillets with olive oil, a sprinkle of salt, and a quick trip in the oven and easy baked salmon will be on the table in no time. After baking, a quick squeeze of lemon provides the perfect amount of acidity to finish the dish.

What You Need:

Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.

Kitchen Tools Needed:

Ingredients Needed:

Tips for Easy Oven Baked Salmon

How to Tell when Oven Baked Salmon is Done

In a 400 degree oven, easy baked salmon should only take 15-20 minutes. With a protein like salmon, it is best to err on the side of caution. The difference between perfectly cooked and overcooked salmon is a fine line. It is best to begin checking your salmon for doneness around the 15-minute mark.

There are several methods to check your salmon for doneness. Some are more straightforward than others and some will just come with experience the more times you cook salmon. Either way, do not fear! Cooking salmon is nothing to be intimidated by.

The first and most straightforward method to check your salmon for doneness is with your best friend in the kitchen the instant-read digital meat thermometer. The temperature of cooked salmon should be above 110 degrees but below 145 degrees.

Below 110 degrees, the fish is considered still raw.
Above 145 degrees, the fish is overcooked and potentially dry and tough.
Between 110 and 125 degrees your fish will be rare.

Many people prefer their fish cooked a bit more so between 125 and 145 degrees your fish will be medium rare and at 145 degrees medium to medium well. It should be noted, the FDA recommends cooking salmon to 145 degrees.

Another method to determine the doneness of your salmon is by examining the color and texture. While salmon cooks it changes color from dark pink to lighter pink. Cooked salmon color will be an opaque pinkish white color on the outside and translucent pink on the inside. If your salmon fillet is still dark pink on the outside it needs to cook more. If it has turned light, opaque pink on the inside it is overcooked.

baked salmon with lemon slices and dill and parsley served with a side salad

How Do I Make More Than Two Salmon Fillets?

Cooking easy baked salmon for a crowd? No problem! Simple line a baking sheet with parchment and place your salmon fillets on the lined baking sheet and bake for 15-20 minutes. The only trick is to make sure there is space between your salmon fillets (1-2 inches) this helps ensure airflow around your salmon and even cooking.

Other Tips for Perfectly Cooking Salmon

First and foremost, the quality of your salmon makes a difference. When a protein is made with this simple preparation the quality is of utmost importance. Do a little research on the ideal salmon or ask your local fishmonger (this is simply the kind and knowledgeable individual who works at the fish counter at your local grocery).

Also only season your salmon with salt immediately before cooking. Salt pulls moisture out of the fish and if seasoned prematurely can result in a tough and dry piece of fish.

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